“First, I’ll say this — the dish was quite good. The crunchy salmon cake was well-seasoned, and the salad was punchy, bright and full of pleasingly contrasting textures. And yet. I make salmon about once a week, and I’ve never considered forming the fish into cakes. I usually make the fish on a weeknight, when my goal is speed, little fuss and as few dishes as possible — so I typically pan-sear it or roast it briefly in the oven. If you still wanted to serve the salad, you could just as easily set pieces of salmon on top of the greens, without bothering with the cakes.”